Sorbets always remind me of weddings. In Italy, wedding menus are grand. We are talking about five courses at least and endless amount of hours sitting around a table. It is quite common during such banquets to have a break between the first course, usually either a risotto or a pasta (or both) and the second, a fish or meat accompanied by a side dish. And during this break sorbet is served.
I remember that at this point I would always long for the refreshing taste of a lemon or strawberry sorbet, that feels like soothing your throat and stomach. I am not sure, has it been a placebo effect all along or do sorbets actually have any digestive properties and maybe I don’t even want to know. All I know is that sorbets is the perfect answer to all the times ice cream feels too heavy, be it for hot weather or having eaten too much.
The sorbet I created is very Nordic in taste. I wanted something that tasted like Nordic summer and would be available early on and throughout the season; the answer was, of course, rhubarb. I reinforced the Nordic flavor I used cardamom pods, that leave their unmistakable flavor without overpowering the delicacy of the rhubarb. As a sweetener I went for agave syrup, but honey works great as well, if you are okay using it.
I mean, look at how luscious this rhubarb sorbet is! The secret lies in two things:
- It is important to strain the rhubarb juice and separate it from the pulp. In this way the magnificent pink color of the sorbet will shine even more. Don’t throw the pulp, though! In the recipe here below you’ll discover one way how it can be used.
- Churn the sorbet with a good ice cream maker. This is one of those recipes that is near to impossible to make without the proper tools. If you already own a Smeg stand mixer, consider getting yourself their recently released ice cream maker accessory: it works like a charm, makes up to 1.1 liter of frozen heaven and takes very little space in your kitchen!
My rhubarb sorbet is vegan, but it really is a crowd-pleaser! Give it a try and let me know how you and your family and guests liked it 🙂
Vegan Rhubarb Sorbet
- 200 g fresh or frozen rhubarb
- 2 tbsp lemon juice 30 ml
- Zest of half a lemon
- 4 cardamom pods
- 500 ml of water
- 4 tbsp agave syrup 120g (or honey for a non vegan version)
- With the help of a knife or a mortar, lightly crush the cardamom pods, in order to open them and release the seeds.
- Place the cardamom pods into a dry saucepan and lightly roast them.
- Chop the rhubarb stalks and add them into the pan with lemon juice and zest, agave syrup and 100 ml of water.
- Bring to boil and boil for 5 minutes, mixing every once in a while.
- Remove the cardamom pods. With an immersion blender or a blender, blend the rhubarb sauce until smooth.
- Add the rest of the water (400 ml), mix and sieve the sauce.
- Let the rhubarb juice cool off completely.
- Power the ice cream machine and pour the juice into it. The sorbet will be ready within 30 minutes.